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Dinner recipe · from the recipe book

Red Pepper Garlic Mustard Vinaigrette

A bright, tangy vinaigrette with sweet raw red pepper, sharp garlic and mustard, and a hint of thyme that clings nicely to warm roasted vegetables.

Red Pepper Garlic Mustard Vinaigrette

Ingredients

  • ⅔ cup chopped100 gRed bell pepperseeded and roughly chopped
  • 3½ tbsp45 gOlive oil
  • 2 tbsp30 gApple cider vinegar
  • 2 tsp10 gLemon juice
  • 3 cloves9 gGarlicpeeled
  • 2 tsp10 gYellow mustard
  • 1 tsp6 gMaple syrup
  • ½ tsp0.5 gDried thyme
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare first: seed and roughly chop the red bell pepper and peel the garlic cloves.
  2. Add the red bell pepper, garlic, cider vinegar, lemon juice, mustard and maple syrup to a blender and blend until completely smooth, about 30 seconds.
  3. With the blender running on low, slowly pour in the olive oil until the dressing turns thick and glossy.
  4. Add the thyme, salt and black pepper and pulse a few times to mix.
  5. Pour into a jar and shake before serving; drizzle over warm roasted vegetables. Keeps covered in the fridge for up to 4 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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